I made the cookies and left out the Bourbon completely, they turned out GREAT! I also left out coconut and pecans in the end, but everyone who ate these absolutely loved them! I've already gotten a request to make these again for the holidays. This is a super easy recipe to use with any cake mix/icing combination. I'm going to try others at some point!

Reviewer:

Delicious! I used a teaspoon of vanilla in place of the bourbon, fat free cream cheese for the icing, and left out the coconut completely. I love these! This frosting is pretty runny- I recommend leaving out the liquid. I have also tried these topped with a cream cheese frosting and pecans rather than as a sandwich, but they're just not as fun (or pretty) that way. I love how the cookie texture is not very cake like - it's super moist and really tastes like a cookie! Can't wait to try this with a carrot cake mix!This is definately a keeper.

Reviewer:

I made these for a bake sale @ work and boy they went fast! They are absolutely the best cookies you will ever eat. I only made one subsitution. Instead of bourbon, I used buttermilk. This is a must try!!

Reviewer:

Cookies are soft and chewy and the frosting has a perfect texture! (I excluded the evaporated milk) I made this recipe today for a Christmas cookie exchange, only I substituted devil's food for the red velvet and excluded the burbon. Then I added peppermint extract to the frosting and rolled the cookies in crushed candy canes instead of pecans. Yummy!

Reviewer:

These were a HIT at my office. They were gobbled up in about 30 seconds! I left the bourbon, coconut & pecans out. Next time I may make 1/2 with pecans and 1/2 without. Also, I used regular milk instead of evaporated (just because I didn't want to open a whole can for 2 tsp.) I'm making them again this week!
Edited: I tried this around Easter using Carrot Cake mix instead of Red Velvet and they were equally delicious !!

Reviewer:

These were so easy and everyone liked them very much. I did use the cooked icing from another recipe on this site (Red Velvet Cake by Eleanor Johnson) since I consider that the ultimate icing for red velvet anything. Will make again soon - Thanks!

Reviewer:

I made these exactly as directed. I thought they were awesome. Crunchy on the outside and still chewy. Amazing frosting. My 17 year old son said they were the best cookie he ever tasted! The only suggestion I would make is to make smaller cookies. I made walnut sized and came out with only 36 cookies, making 18 of the finished product. Thanks for sharing this recipe!

Reviewer:

These are delicious and beautiful! I left out the bourbon in the mix. I measured my dough with a 1/2 tbsp to make each cookie uniform in size. The cooking time was perfect at 8 minutes for my oven. I did not add evaporated milk, coconut or nuts to the icing. These need to be refrigerated. They taste better if you let them get to room temperature before eating.